Mild Clam and Tofu Korean Soup (2 Servings)
Original creator's recipe video; only the original official embed, no media download.
Official cooking video · Maangchi · YOUTUBEMild Clam and Tofu Korean Soup (2 Servings)
Cleaned clam meat and soft tofu gently simmered in anchovy-kelp stock, finished with sesame; mild and unlike spicy sundubu jjigae.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Thaw frozen clam meat in the refrigerator, check freshness, drain and cut or gently break tofu into chunks.
- 02
Sauté garlic and onion in sesame oil over medium heat until the onion starts turning translucent.
- 03
Add stock and bring to a boil, then add clam meat, tofu and scallions; cover and cook about 5 minutes until clam meat is fully cooked.
- 04
Season gradually with fish sauce and pepper. Ladle into bowls, top with ground sesame and serve hot.
- 05
Refrigerate leftovers in shallow containers within two hours and reheat leftovers to 74°C (165°F).
Helpful source links
Before you cook
Refrigerator-thaw and thoroughly cook clams, separate raw seafood utensils, check shellfish, soy, fish and sesame allergens and chill leftovers within two hours.
Allergens: clam mollusks/조개류/貝類, soy/대두/大豆, fish/생선/魚, sesame/참깨/ごま
Image & source credits
These illustrations stand in for food photos.
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